practicing mise en place

Let them eat…carrots!

Roasted rainbow carrots with toasted cumin and a blood orange vinaigrette, to be exact!

I should have celebrated 3.14.15 (Pi) day with pie, but we somehow didn’t get around to that with all of the other festivities planned for my birthday. Nor did we have cake, which I guess is a little odd but not missed. It was the first birthday J and I were able to celebrate together in the same place, so he took it upon himself to plan it all. Knowing how I’ve missed my friends while in NYC, he somehow managed to gather people from all different phases of my life (college, SF/residency, NYC/fellowship) for fun and food. As it so happens, my college roommate’s birthday is Pi day, so we were able to celebrate with her, too. We were just missing pie! Between dim sum, macarons, wine flights, and late – night tapas, however, there was no time (or calorie deficit) to allow for pie (or cake).

Amidst all the indulgences of the weekend, it was so nice to cleanse the palate with something a little lighter, which somehow bridges the winter-spring transition quite nicely using winter citrus and root vegetables, for perhaps the last time. I’ve always loved having a March birthday – it’s always a month of hope regardless of where you live, as the vestiges of winter are shaken off and spring warmth slowly seeps in. We lose some of that seasonality in CA, but even here you can feel the difference as March roars in but leaves gentle green buds in its wake.

This late winter salad, inspired by Ludo Lefebvre’s Roasted Carrot Salad, surprised J into saying “You may make me into a vegetarian yet.” Carrots are a great source of beta-carotene and vitamin A. Enjoy!

Roasted Rainbow Carrot Salad with Blood Orange Vinaigrette

Ingredients:

For the carrots:

½teaspoon ground cumin

1-1½pounds small rainbow carrots, approximately 5 inches in length, scrubbed clean and tops trimmed (if using larger carrots, peel and slice into sticks about 4-5 inches in length)

Preheat oven to 400. Toast the cumin for both the carrots and the yogurt in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.

Mix together the carrots, bay leaf, smashed garlic, thyme and olive oil in a bowl. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.

Tip the carrot mixture onto a sheet pan, and spread evenly into one layer. Season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.

Remove carrots from oven, discard aromatics and set aside to cool.

Meanwhile, make the vinaigrette. Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.

Make the cumin crema by combining the nonfat Fage greek yogurt, lemon juice and remaining toasted cumin in a mixing bowl. Stir well to combine. Add a pinch of salt.

Assemble the salad on a large serving plate. Put the cumin crema in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the greek yogurt. Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs across the top of the salad, and finish with a pinch or two of salt. Make a mess when serving, so that everyone gets plenty of the cumin crema along with the vegetables.